Results 101 to 110 of about 223,331 (293)
International Journal of Food Science, 2014 Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken.
Udeme Joshua Josiah Ijah +3 more
doaj +1 more source
Effect of Wheat Germ on Quality of Wheat Bread Dough
Kurdistan Journal of Applied Research, 2019 The most interesting component of wheat is the wheat germ that is recognized as a secondary product in the industry of wheat milling; it has fascinating nutritional values that cannot be ignored.
Lehat Yousif M. Noori, Dler Amin Sabir
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef +2 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana +4 more
wiley +1 more source
Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]
Shipin KexueThis study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj +1 more source
Opportunities in Tajikistan to breed wheat varieties resistant to seed-borne diseases and improved baking quality [PDF]
, 2013 Wheat seed-borne diseases and options for improving baking quality of wheat, as well as the role of genotypes for breeding to achieve high yield and quality are the key issues discussed in this introductory paper.
Husenov, Bahromiddin
core
Comparison of bread wheat varieties with different breeding origin under organic and low input management [PDF]
, 2014 The aims of the study were to compare 37 bread wheat varieties with different breeding origin under conventional and organic farming conditions in Hungary and Austria for three years and to identify traits highly sensitive to management systems that ...
Aebi, Rosalie +8 more
core +2 more sources
Development and adoption of Kernza—A perennial grain crop for sustainable agriculture
PLANTS, PEOPLE, PLANET, EarlyView.Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht +15 more
wiley +1 more source
Growth and yield of durum and bread wheat [PDF]
, 1997 A series of experiments was conducted to examine the growth and nutrient uptake of durum and bread wheat at a number of sites in South Australia.
Zubaidi, Akhmad
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Feeding Management of African Rhinos (Ceratotherium simum, Diceros bicornis) in European Zoos
Zoo Biology, EarlyView.The average estimated diets (in % dry matter) of white rhinos (C. simum) and black rhinos (D. bicornis) in European zoos differ in the proportion of (pelleted) compound feed and other non‐forage items. The reason for this difference is elusive but possibly related to creating more complicated diets for browsers. ABSTRACT White rhinos (WR, Ceratotherium
Gila Sauspeter +6 more
wiley +1 more source